Ingredients

• 3 tablespoons of sunflower oil
• 1 onion
• 1 clove of garlic
• 4 vegetables (any of celery, carrots, courgette, pepper, mushroom, etc.)
• 2 teaspoons of curry powder
• 0.5 cup of red lentils
• 1 tin of tomatoes
• 1 teaspoon of tomato puree
• 1 teaspoon of yeast extract
• 500 ml of vegetable stock

Method

1. Peel and chop the onion and crush the garlic
2. Cook the onion and garlic in the oil for around 5 minutes
3. Chop the veg and add for around 5 minutes until cooked
4. Add the curry powder and stir well
5. Wash the lentils and add to the mixtures for around 2 minutes
6. Add the tin of tomatoes and most of the stock and stir well
7. Cook for around 5 minutes, then add the puree and yeast extract
8. Cook for around 20 minutes until the lentils are cooked, adding the remaining stock as needed to ensure the mixture doesn't go dry
9. Serve with potatoes or rice
10. Enjoy!